Market Bazaar Cake
 
 
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the Turmeric Cake:
  • 1 ½ cups cake flour
  • 1 ½ cups all-purpose flour, plus 1 tablespoon for the dates
  • 1 tablespoon baking powder
  • 1 teaspoon fine salt
  • 2 cups granulated sugar
  • 1 tablespoon plus 1 teaspoon ground turmeric
  • 1 cups (2 sticks, 8 ounces) unsalted butter, room temperature
  • ½ cup vegetable oil
  • ½ cup buttermilk
  • ½ cup Greek yogurt
  • 2 teaspoons vanilla extract
  • 9 egg yolks, room temperature
  • ¾ cup chopped dates
  • ¼ cup poppy seeds
For the Lassi Filling:
  • 8 ounces cream cheese
  • ½ cup full fat Greek yogurt
  • ¼ cup all-purpose flour
  • 2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons vanilla bean paste
  • ¼ teaspoon fine salt
For the Tahini frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 5 cups powdered sugar
  • ⅛ teaspoon fine salt
  • ¼ cup tahini
  • red food gel
Instructions
To make the Turmeric Cake:
  1. Preheat the oven to 350 degrees. Grease three 8-inch cake pans with baking spray, set aside.
  2. In the bowl of a stand mixer sift the cake flour, all-purpose flour, baking powder, salt, sugar, and turmeric. Mix on a low speed for 10 seconds to just stir all of it together.
  3. With the mixer's speed on low, add the butter a few tablespoons at a time. The mixer should look like lumpy sand.
  4. Add the oil and buttermilk and beat the mixture on a medium speed for 2 minutes.
  5. Meanwhile whisk the yogurt, vanilla, and egg yolks together.
  6. Scrape the sides and bottom of the bowl.
  7. With the mixer on low, add the egg yolk mixture in two batches, mixing until just incorporated. Raise the speed to medium and beat for a final 1 ½ minutes.
  8. Toss the dates with the flour.
  9. Add the poppy seeds and dates, stirring for 20 more seconds. Stir the batter by hand to ensure everything is incorporated.
  10. Divide the cake among the prepared pans and bake for 25 to 27 minutes, rotating halfway. A tooth pick inserted should come out with moist crumbs. DO NOT OVER BAKE. Invert immediately onto a wire rack to cool completely.
To make the Lassi Filling:
  1. Beat the cream cheese in a stand mixer fitted with a paddle attachment.
  2. Once smooth and lump free, add the Greek yogurt, flour, powdered sugar, vanillas, and salt.
  3. Beat until smooth. Refrigerate until assembly.
To make the Tahini Frosting:
  1. Beat butter and cream cheese on a medium speed until smooth and lump free. Scrape the bowl as needed.
  2. Add the vanilla and salt.
  3. Gradually add the powder sugar followed by the tahini.
  4. Tint the frosting to the desired shade of red.
To assemble the Market Bazaar Cake:
  1. If the cake layers have domes, use a serrated knife to level off the tops. Secure the first layer to the cake board with a bit of frosting. Apply ring of Red Tahini Frosting around the perimeter, creating a moat to hold the filling in. Spoon in the Lassi Filling, add the next layer and repeat. Top with the final third layer. Give the cake an initial crumb coating. Chill for 15 minutes. Apply a thicker, second layer of the Tahini Frosting. Chill for another 15 minutes. Apply Sprinkles and decorate as desired.
Notes
Cake, frosting, and filling recipes by Layer Cake Parade
Recipe by Layer Cake Parade at http://layercakeparade.com/market-bazaar-cake/